Rhubarb raspberry sorbet with pistachio crumble
Puree the raspberries with the cooled rhubarb purée in a food processor.
Beat the egg white to a light, white foam (no peaks) and stir in the rest of the sugar. Stir the whipped egg white through the rhubarb mixture and put in the freezer for about 2 hours in a closed container.
Spread the ice over bowls and sprinkle with the pistachio crumble, some raspberries and, if necessary, leaves of basil.
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